Spicy Coconut Shrimp Stew With Tomatoes And Cilantro Recipes

SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO

Steps:

• Lightly season shrimp with salt; set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
• Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
• Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
• Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

SPICY SHRIMP IN COCONUT MILK

Steps:

• Heat oil in lg skillet on med-hi heat.
• Add onions and stir cook for 3 minutes.
• Add garlic and ginger,cook 2 minutes.
• Add next 5 spices, cook 1 minute.
• Add tomatoes,cook 1 minute.
• Add coconut milk,water, and salt, and bring to a simmer.
• Simmer until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 5 minutes.
• Stir in cilantro.
• Serve with lime wedges.